Begun Bhaja (Bengali Eggplant Fry)

by Kamala on March 2, 2011

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Begun_Bhaja_Bengali_Eggplant_Fry_1 Eggplants of Kolkata are popular for their size and taste. These eggplants are big in size with hardly any seeds inside. They taste little sweet also after cooking.

I received some eggplants of Kolkata recently from my daughter. I prepared this simple Begun Bhaja (Bengali Eggplant Fry) at once without deep frying. It is soft and tastes little sweet. When most of the Indian dishes are spicy, this dish uses only little turmeric powder, salt and mustard oil.

Eggplant is known as ‘Begun’ in Bengali (‘Baingan’ in Hindi). ‘Bhaja’ in Bengali means ‘fry’.

Ingredients

  • Eggplants – 2 no
  • Turmeric powder – ¾ (three-fourths) teaspoon
  • Salt – as per taste
  • Mustard oil – 4 teaspoon

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Method

  • Wash and cut eggplant vertically into long slices of 1 to 2 centimeters thick.

Begun_Bhaja_Bengali_Eggplant_Fry_3

  • Mix turmeric powder with salt and apply lightly on the cut sides of eggplant slices; leave it for ten minutes.

Begun_Bhaja_Bengali_Eggplant_Fry_4

  • Heat a flat tawa; grease it nicely with mustard oil; place the eggplant slices and cook only in low flame; apply few drops of mustard oil on the surface of eggplant slices.

Begun_Bhaja_Bengali_Eggplant_Fry_5 Begun_Bhaja_Bengali_Eggplant_Fry_6

  • Turn the sides of eggplant slices in between; cook till golden brown.

Begun_Bhaja_Bengali_Eggplant_Fry_7 Begun_Bhaja_Bengali_Eggplant_Fry_8

  • Now tasty Begun Bhaja (Bengali Eggplant Fry) is ready.

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Tips

  • Tastes nice even without deep frying.
  • Mustard oil suits well to prepare this dish.

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{ 6 comments… read them below or add one }

Priya March 3, 2011 at 1:39 am

Thats a delicious and tempting eggplant fry,sounds very easy..

Panchpakwan March 3, 2011 at 3:53 am

Simple and flovrful fry.

kanthi March 3, 2011 at 10:19 am

Its a new recipe for me,but sounds interesting,can we do the same with the eggplants available in andhra..

VK April 8, 2011 at 4:47 am

Brinjals are my favourite and this one looks yummy! Please collect your awards from my space .

DR RAJESH T EAPEN April 13, 2011 at 9:41 pm

Usually we add red chilli powder, asafoetidia traces, mustard powder. Gives it a tangy taste!

RBR.LAKSHMI July 4, 2011 at 6:16 pm

MOUTH WATERING..LOOKS GOOD..I WILL DEFINITELY TRY .

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